topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Duck à L’orange

Duck à L’orange

with Roast Baby Broccoli & Duck Fat Potatoes

In tonight's French-inspired feast, crispy-skinned, succulent duck breast is a real treat - even more so with the sweet and sour orange glaze, which really makes it sing. The roast duck fat potatoes are the cherry on top.

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1 bunch

baby broccoli

1 bag

silverbeet

3 clove

garlic

½

orange

1 bag

thyme

1 packet

Duck Fat

1 packet

Roast Duck Breast

1 packet

caramelised onion chutney

1 sachet

vegetable stock powder

Not included in your delivery

olive oil

2 tsp

red wine vinegar

20 g

butter

(Contains Milk;)

sideBannerName

Nutritional Values

per serving
Energy (kJ)3350 kJ
Fat42.8 g
of which saturates14.5 g
Carbohydrate53.3 g
of which sugars21.3 g
Protein46.5 g
Sodium1061 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Medium Non-Stick Pan

Instructions

1
1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-sized chunks. Trim the baby broccoli and halve lengthways. Roughly chop the silverbeet. Finely chop the garlic. Zest the orange (see ingredients) to get a pinch, then juice. Pick the thyme leaves and finely chop.

TIP: Cut the potato to the correct size so it cooks in the allocated time!

2
2

In a microwave-safe bowl, melt the duck fat in the microwave. Place the potatoes on a lined oven tray. Drizzle with the duck fat, season with salt and toss to coat. Roast until almost tender, 15 minutes.

TIP: If your oven tray is crowded, spread the potatoes across two trays.

3
3

Add the roast duck breast, skin-side up, to the tray with the almost tender roasted potatoes. Roast until the duck and potatoes are browned, 8-10 minutes. Remove tray from oven, then heat a medium frying pan over a high heat. Once hot, sear the duck, skin-side down, until the skin is golden brown, 1-2 minutes. Transfer to a plate to rest for 5 minutes.

TIP: For even browning, press down on the duck in the frying pan with a spatula.

4
4

While the duck is roasting, wipe out the pan and return to a medium-high heat. Add the baby broccoli with a dash of water and cook until just tender, 5-6 minutes. Add 1/2 the garlic and cook until fragrant, 30 seconds. Transfer to a bowl and cover to keep warm.

5
5

While the duck is resting, combine the onion chutney, vegetable stock powder, orange zest, orange juice and red wine vinegar in a medium bowl. Return the frying pan to a medium heat with a drizzle of olive oil. Add the thyme and remaining garlic and cook until fragrant, 30 seconds. Add the orange juice mixture and simmer until thickened, 1-2 minutes. Remove the pan from the heat, then stir through the butter.

6
6

Slice the duck. Divide the duck, baby broccoli and duck fat potatoes between plates. Spoon the orange glaze over the duck to serve.